The confusion is all in the name. They don't even have the same origins. Macaroons and macarons are similar in that they are based from whipped egg whites and sugar. For coconut macaroons, shredded coconut is folded into an egg white meringue, and hunks of the batter are dropped onto a cookie sheet and baked until crispy on the outside and chewy in the middle. These coconut cookies are called "Congolais" in France.
French or almond macarons require a little more technique and finesse to achieve the beautiful colors and shapes. Perfect macarons are shiny and have rounded tops with a "foot" or extra edge around the bottom. For french macarons, egg whites are whipped until shiny and silky and then folded into "TPT," a mixture of equal parts almond flour and powdered sugar by weight. Here is where the food coloring and flavors get added for some creative combinations. The batter is a runny/putty type mixture, just slightly thicker than cake batter, and it is piped into discs onto a cookie sheet and baked.
I think the macarons are the next big thing, replacing the cupcake fad, so start looking for them in your bakeries. So there's your history lesson. Here's my quest.
As soon as I came home from Paris, I was determined to learn to make macarons. Especially since there is no chance I'll be able to find them anywhere near me. Bigger cities might have a shot, and while researching I found an adorable place in New Orleans that I plan on trying. I did a lot of research, watched a few videos, studied a few batches, and 4 tries and a pound of almond flour later, I believe I have succeeded. Not quite perfection, but definitely close enough that I'm satisfied and confident I can perfect them with a few more batches.
Vanilla Macarons
1 1/2 cups powdered sugar (150 grams)
1 cup almond flour (150 grams)
5 large egg whites
3/4 cup granulated sugar
1/4 cup water
flavor extract (I used 1 tsp vanilla)
gel food based food color (optional)
If you don't want to use the sugar syrup, substitute 5 tablespoons white granulated sugar and gradually add it in to the egg whites in place of the syrup.
It starts with the almond flour. I used Bob's Red Mill Almond Flour. It was okay, but a little course. I read there are some better brands, but this is what we have in Gainesville, so this is what I used. Oh and it's not cheap.
Sift the almond meal with the powdered sugar, or even better, blend in a food processor to remove all the lumps. Set aside while you deal with your egg white meringue.
Separate your eggs when cold, but allow the egg whites to sit at least an hour to come to room temperature. The longer the better.
When the eggs are ready, place three of the whites into the mixer fitted with a wire whisk, saving 2 egg whites for later, and prepare your sugar syrup.
In a saucepan on medium heat bring water and sugar to a boil (stir together until it comes to a boil). Once it comes to a boil STOP stirring and place the thermometer in pan and when it reaches 226F, start whipping the egg whites on high speed.
When the sugar syrup reaches 230F and the egg whites are foamy, remove from heat and slowly add the boiling syrup to the egg whites, with mixer going, careful to pour down the side of the bowl and not directly onto the whites.
Continue to whip on medium–high speed until the bowl is completely cool to the touch and you have a shiny meringue (10-15 minutes).
This is NOT whipped enough! Keep going!
Add in the additional egg whites to enhance the glossy finish.
Add your flavor extract to the almond/sugar mixture, and then fold the meringue into the sifted almond/sugar and using a wooden spoon or flexible spatula incorporate the meringue completely with the almond/sugar mixture so there are no clumps. Stirring tip: scoop the batter from the bottom and turn it upside down. Repeat this process about 15 times.
When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
Fill a pastry bag fitted with a plain tip with the mixture. If you don't have a pastry bag, you can be like me and use a large ziplock with a hole cut in the corner. It works just the same.
Then pipe macarons into little discs, about 1 1/2 to 2 inches in diameter on parchment paper lined baking sheet. There should be a little hershey kiss type peak when you lift the bag up, but it will sink down leaving a smooth domed top.
I did better on the second sheet.
Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets.
You can let them sit at room temperature for 20-40 minutes if desired to harden the outer shell. This is often done to assure those little "feet" at the bottom but I skipped this step in one batch and ended up with the same result.
Now we bake. This was a hard technique to nail down! Everything I read had a different baking technique (280 degrees for 14 minutes, 375 for 2 minutes with oven door closed then 325 for 10 minutes with oven door open, 320 degrees for 15 minutes, 300 degrees for 10-12 minutes) Very overwhelming!
I decided to bake at 275 for 12-15 minutes, checking at 12 minutes for done-nes. To check, touch the top of the macaroon and try to shake it. The cookies are done when the top barely moves, and you see the little feet at the bottom.
Transfer the pans to cooling rack and cool completely before removing shells and filling.
For best texture, refrigerate the cookies overnight, covered with plastic wrap. Let come to room temperature before unwrapping and filling.
I've listed some filling recipes below. I filled some with a cream cheese buttercream and one night with just cool whip. You really can't mess this up. It's all delicious.
my very first perfect vanilla bean macaron with cool whip filling!
Chocolate Nutella Ganache
1/2 cup heavy cream
3/4 cup dark chocolate, finely chopped
2 Tablespoons Nutella
Heat the heavy cream to boiling point. Remove from heat and stir in the dark chocolate and Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency. Fill the macarons shells with a pastry bag.
Salted caramel filling
10 oz Sugar (1 1/3 cup)
2 tbsp Corn Syrup
1/3 cup Water
6 oz Heavy Cream (3/4 cup)
1 tsp Vanilla
1/2 tsp Salt
In a small heavy duty sauce pan, combine sugar, corn syrup and water, stirring to combine. Place saucepan over medium heat and stirring constantly, bring the mixture just to a boil. Stop stirring allowing the mixture to caramelize to a deep amber color.
Once the mixture has reached the amber color, remove from heat and slowly add the cream in three parts, stirring well to incorporate. Mixture will bubble furiously so take care to avoid steam burns. When the smooth sauce is achieved, stir in vanilla and salt.
White Chocolate-Mango Ganache
8 Ounces White Chocolate, finely chopped
4 Ounces Heavy Cream
1 Teaspoon Pure Mango Extract
1-2 Drops Yellow Food Coloring (optional)
In a saucepan, bring cream to a boil. Remove from heat and strain the hot cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. Stir in the mango extract and food coloring. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened.
You never found a shop in Gainesville that sold them?
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